Everyone's Favorite Homemade Juicy Shrimp Dumplings

Name: Everyone's Favorite Homemade Juicy Shrimp Dumplings
Yield: Makes 24 dumplings
Ingredients: 2/3 cup bread flour (about 80g); 1 pinch salt; 1/2 cup boiling water (about 100ml); 2/3 cup potato starch (about 80g); 10.5 oz peeled shrimp (about 300g); 2 tablespoons green onion (about 30g), finely chopped; 1 tablespoon potato starch; 1 tablespoon cooking sake (or dry sherry); 1 teaspoon toasted sesame oil; 1/2 teaspoon salt; 1 teaspoon light soy sauce; 1 teaspoon fresh ginger juice; Several leaves of lettuce

まるごーる @cook_40057637

Enjoy juicy shrimp dumplings at home! If you have time, try making the wrappers from scratch. Even without wheat starch, you can make semi-translucent wrappers.
Recipe background:
I wanted to make dumplings that really highlight the delicious flavor of shrimp, which everyone loves.

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Ingredients

Makes 24 dumplings

Wrappers
2/3 cupbread flour (about 80g)
1 pinchsalt
1/2 cupboiling water (about 100ml)
2/3 cuppotato starch (about 80g)
Filling
10.5 ozpeeled shrimp (about 300g)
2 tablespoonsgreen onion (about 30g), finely chopped
1 tablespoonpotato starch
1 tablespooncooking sake (or dry sherry)
1 teaspoontoasted sesame oil
1/2 teaspoonsalt
1 teaspoonlight soy sauce
1 teaspoonfresh ginger juice
Several leaves of lettuce

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Steps

1

In a bowl, combine the bread flour and salt. Add the boiling water and mix with a wooden spatula. Once it cools slightly, add the potato starch and knead well by hand.
2

When the dough is a little softer than your earlobe (add water if too firm, or more bread flour if too soft), wrap it in plastic wrap and let it rest for about 30 minutes.
3

Finely chop two-thirds of the shrimp, and coarsely chop the remaining one-third.
4

In a bowl, combine all the filling ingredients except the wrappers and lettuce. Mix well until sticky.
5

The filling is now ready.
6

Divide the rested dough into 4 equal pieces. Take one piece and divide it into 6 portions. Flatten each portion into a circle with your fingers. (Keep the remaining 3 pieces covered with plastic wrap to prevent drying out.)
7

Wrap the filling in the dough. The dough stretches well, so you can use a generous amount of filling. It's best to keep the edges of the wrapper a bit thicker than the center.
8

You don't need water to seal the edges—just pinch them together and they'll stick.
9

Repeat steps 6 and 7 with the remaining 3 pieces of dough.
10

For a simple folding method: Fold the wrapper in half over the filling and pinch the edges to seal. (No need to make pleats.)
11

Pinch the ends together to form the classic dumpling shape.
12

Line a steamer with lettuce leaves and steam the dumplings over high heat for 10–15 minutes. (You can also use parchment paper instead of lettuce.)
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14

Correction: On May 27, 2009, I mistakenly wrote 'cake flour' in the recipe. The correct ingredient is 'bread flour.'
15

On December 29, 2009, this recipe was featured, and on January 3, 2010, it became a trending recipe. Thank you so much!